Burrito Soup

I found a recipe on Pintrest a few weeks ago that I was excited to try, it was called Taco Soup. I have to admit that I am TERRIBLE at following recipes. I always, always add something else once I have it put together. I am pretty lucky that it turns out pretty good most of the time. Thankfully, Dave and Chelsea are great about giving me honest feedback.
   We had a snow storm coming so I hit the grocery store with the list of things I needed to make the soup. I through the soup together and let it simmer for a couple of hours that afternoon. But, as usual, I added more to it, so I felt it only appropriate to change the name. When I told Dave that I was calling it Burrito Soup he looked at me like I had lost my mind (which is a normal thing here). After he had take a couple of bites, he said "Wow, this is really good....I take back the crazy look".
  List of ingredients:
  1 lb of ground beef
  1 small onion (I only used 3/4 of the onion)
  2 cloves minced garlic
  1 Tablespoon Cumin
  1 tsp Chili powder
   8 oz of Cream Cheese
  2 -16 oz cans of Rotel tomatoes
  32 oz of beef broth
  1 cup heavy cream
  1 can of sweet corn
   1/2 cup of rice

Directions are super easy:
  Brown your ground beef. While your ground beef if cooking cut up the onion. Once beef is brown, add the onion, garlic and spices. Cut up the Cream Cheese into blocks and add it to the beef mix. Mash up the cream cheese while it melts with the meat. Add the Rotel tomatoes, beef broth, cream, corn and rice. I don't know exactly how much water I added, I would say probably close to 3 cups of water just to thin it out a bit. let simmer for at least 20 minutes before serving. The flavor is great! It does this happy little dance inside your mouth and is just the right amount of spice without being too spicy.
  We ate the leftovers for probably 3 days off of this. I also put some over a big blob of mashed potatoes and it was very filling.

Happy eats!